This pot roast recipe braises the beef in dark beer. It is a great recipe for a family meal. Short on prep time and it makes great gravy for your meat and vegetables.
Ingredients
- olive oil: 2 Tbsp
- beef pot roast: 1 piece (3 pound)
- onion: 1 piece (chopped)
- garlic: 5 clove (minced)
- carrots, cut into chunks: 1 pound
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- ½ pounds potatoes, peeled and cut into chunks: 1 piece
- all-purpose flour: 2 Tbsp
- beef stock: 2 cups
- dark beer: 1 bottle (12 fluid ounce bottle)
- bay leaf: 1 piece
- fresh thyme: 3 Tbsp (chopped)
- brown sugar: 1 tsp
- whole-grain Dijon mustard: 2 Tbsp
- tomato paste: 1 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.
-
Stir onion and garlic into hot oil and cook until onions are just softened and golden brown, about 5 minutes. Add carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix flour into vegetables; stir continuously for 1 minute. Add beef stock and beer; bring to a boil, stirring continuously. Stir in bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper; place pot roast back in the pot and cover with a lid.
-
Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.
